Mexican Chocolate Kahlua Cupcakes
The French Toast Sugar Shaker and Kahlua gives the classic chocolate cupcake a Mexican twist! You’ll need to hide these cupcakes from your family and friends before they're all gone!
Ingredients
Cupcake Batter
- 3 Tbsp Sweet Cream Butter Infused Olive Oil
- ½ cup Unsalted Butter
- 1 cup Sugar
- 2 Eggs
- 1 Tbsp Crème Brûlée White Barrel Aged Balsamic
- 6 Tbsp Water
- 6 Tbsp Cocoa Powder
- 2 Tbsp French Toast Sugar Shaker
- 1 cup Flour
- ½ tsp Baking Soda
- ½ tsp Vanilla Bean Sea Salt
- 6 Tbsp Kahlua
Kahlua Icing
- 1 cup Unsalted Butter, softened
- 3 Tbsp Sweet Cream Butter Infused Olive Oil
- 4 cups Powdered Sugar
- 4 Tbsp Kahlua
- 2 Tbsp Crème Brûlée White Barrel Aged Balsamic
- 2 Tbsp French Toast Sugar Shaker, plus more for finishing
- Vanilla Bean Sea Salt, to finish
Directions
- Preheat the oven to 350°F.
- In a large bowl with a hand mixer on medium speed blend the Sweet Cream Butter Infused Olive Oil, butter, and sugar until light and airy, about 3 minutes.
- Add eggs, one at a time, beating just until blended. Then add Crème Brûlée White Barrel Aged Balsamic, water, cocoa powder, and French Toast Sugar Shaker and mix until smooth.
- In a separate bowl, combine flour, baking soda, and Vanilla Bean Sea Salt. Alternate adding the flour mixture and Kahlua to the batter.
- Fill cupcake liners about halfway. Bake for 16–18 minutes, or until a toothpick inserted comes out clean. Let cool completely on wire rack before icing.
- In a bowl combine the icing ingredients. Transfer to a piping bag or ziplock bag with a corner snipped. Ice cupcakes and finish with more French Toast Sugar Shaker and Vanilla Bean Sea Salt.